Sweet Hawaiian Crock Pot Chicken
This incredibly easy slow cooker recipe delivers tender, fall-apart chicken in a glossy, sweet and savory Hawaiian-inspired sauce. With minimal prep and a hands-off cooking method, it's a guaranteed family favorite that tastes like a tropical vacation.
Equipment
- Slow cooker (5-6 quart)
- Small bowl
- Whisk
- Cutting board
- Two forks
- Measuring cups and spoons
- Knife
- small bowl (for slurry)
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1 cup pineapple juice
- ½ cup low-sodium soy sauce
- ½ cup packed brown sugar
- ¼ cup ketchup
- 2 cloves garlic, minced
- 1 teaspoon fresh grated ginger
- 2 tablespoons cornstarch
- 2 tablespoons water
- Cooked white rice, for serving
- Sliced green onions, for garnish
- Sesame seeds, for garnish
Instructions
- In a small bowl, whisk together the pineapple juice, low-sodium soy sauce, brown sugar, and ketchup until the brown sugar is mostly dissolved.
- Place the chicken thighs in a single layer at the bottom of the slow cooker. Pour the prepared sauce mixture over the top, ensuring all the chicken is coated. Sprinkle the minced garlic and grated ginger evenly over the chicken.
- Cover the slow cooker and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is fork-tender and easily shreds.
- Carefully remove the chicken from the slow cooker and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces.
- In a small bowl, whisk the cornstarch and water together to create a slurry. Pour the slurry into the remaining sauce in the slow cooker and stir. Turn the slow cooker to HIGH and let the sauce simmer, uncovered, for 10-15 minutes, or until it has thickened to a glossy, syrupy consistency.
- Return the shredded chicken to the thickened sauce and stir to coat every piece. Let it sit for 5 minutes to absorb the flavors.
- Serve immediately over a bed of steamed white rice. Garnish with sliced green onions and sesame seeds.
Notes
For a spicier version, add 1-2 teaspoons of sriracha or a diced jalapeño to the slow cooker. To make it a Hawaiian Teriyaki, add 1/4 cup of teriyaki sauce with the other liquids. For added texture, toss in 1 cup of diced bell peppers and 1 cup of pineapple chunks during the last 30 minutes of cooking. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. If using chicken breasts instead of thighs, reduce cooking time by about 1 hour and check for doneness early to prevent drying out.